Title : French Low Carb Quiche
link : French Low Carb Quiche
French Low Carb Quiche
Recipes for Quiche are many and varied, and I'm sure we each have our own favourite. These days you can make low carb versions as a crustless quiche or like the recipe suggestion below with a crust - but this crust is a little different - it's a low carb pie crust, which uses almond flour.
A slice of Quiche is delicious and can be eaten by itself or with a side salad, perhaps a little greenery of mixed salad leaves and some tomatoes.
Ingredients:
Serves Six
Serves Six
5g carbs per serving
Pie crust
1¼ cups / 300 ml almond flour
4 tablespoons / 60 ml sesame seeds
1 tablespoon ground psyllium husk powder
½ teaspoon salt
1 egg
2 oz. / 60 g butter
Filling
1 oz. / 30 g butter
2⁄3 lb / 300 g smoked pork belly or bacon or pancetta
1 yellow onion
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup / 240 ml heavy (double) whipping cream
½ lb / 225 g shredded (grated) cheese
5 eggs
Pie crust
1¼ cups / 300 ml almond flour
4 tablespoons / 60 ml sesame seeds
1 tablespoon ground psyllium husk powder
½ teaspoon salt
1 egg
2 oz. / 60 g butter
Filling
1 oz. / 30 g butter
2⁄3 lb / 300 g smoked pork belly or bacon or pancetta
1 yellow onion
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup / 240 ml heavy (double) whipping cream
½ lb / 225 g shredded (grated) cheese
5 eggs
For cooking instructions see Diet Doctor site here
QUICHE ORIGINS
Although quiche is now a classic dish of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine. The word ‘quiche’ is from the German ‘Kuchen’, meaning cake.
The original ‘quiche Lorraine’ was an open pie with a filling consisting of an egg and cream custard with smoked bacon. It was only later that cheese was added to the quiche Lorraine. Add onions and you have quiche Alsacienne. The bottom crust was originally made from bread dough, but that has long since evolved into a short-crust or puff pastry crust.
Quiche became popular in England sometime after the Second World War, and in the U.S. during the 1950's. Because of its primarily vegetarian ingredients, it was considered a somehow ‘unmanly’ dish, - “real men don’t eat quiche.” Today, one can find many varieties of quiche, from the original quiche Lorraine, to ones with broccoli, mushrooms, ham and/or seafood (primarily shellfish). Quiche can be served as an entrée, for lunch, breakfast or an evening snack.
Although quiche is now a classic dish of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine. The word ‘quiche’ is from the German ‘Kuchen’, meaning cake.
The original ‘quiche Lorraine’ was an open pie with a filling consisting of an egg and cream custard with smoked bacon. It was only later that cheese was added to the quiche Lorraine. Add onions and you have quiche Alsacienne. The bottom crust was originally made from bread dough, but that has long since evolved into a short-crust or puff pastry crust.
Quiche became popular in England sometime after the Second World War, and in the U.S. during the 1950's. Because of its primarily vegetarian ingredients, it was considered a somehow ‘unmanly’ dish, - “real men don’t eat quiche.” Today, one can find many varieties of quiche, from the original quiche Lorraine, to ones with broccoli, mushrooms, ham and/or seafood (primarily shellfish). Quiche can be served as an entrée, for lunch, breakfast or an evening snack.
The words above about Quiche Origins taken from here
If you'd prefer a crustless quiche this asparagus one is nice, see it here
as it's Friday here are some flowers - enjoy your day
All the best Jan
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